Salmon in Creamed Vegetables

Ingredients

• 400 g cherry tomatoes
• 600 g small Chinese cabbage (0.5 small cabbage)
• 0.5 Organic lemon
• 400 g Salmon fillet
• Salt
• Pepper
• 300 g ribbon pasta
• 5 tbsp coffee cream (10% fat)
• 75 g horseradish cream cheese (5 tbsp)

Instructions

1. 1.

   Wash cherry tomatoes and prick them lightly a few times with a toothpick.

2. 2.

   Wash, trim, quarter Chinese cabbage lengthwise and cut into strips across the grain.

3. 3.

   Rinse half a lemon hot, dry it, then grate its zest finely.

4. 4.

   Rinse salmon, pat dry with paper towels, cut into bite‑sized pieces. Drizzle with lemon juice, lightly salt and pepper.

5. 5.

   Cook ribbon pasta according to package instructions in plenty of salted water until al dente.

6. 6.

   Meanwhile whisk coffee cream with lemon zest and the cream cheese in a pot until smooth. Season with salt and pepper and heat through.

7. 7.

   Add Chinese cabbage, cover and simmer over medium heat for 8 minutes until it wilts. Then add tomatoes and salmon pieces and cook about 6 more minutes. Drain pasta and serve with the salmon ragout.